In 2017, we hand-picked our Cabernet Sauvignon, 3 tons of grapes total. The majority of the grapes came from the dry-farmed 9.5 acres of Cabernet Sauvignon planted on the estate, located one-third mile north of Oakville Cross Road on Money Road.  Our soils are of Pleasanton and Bale loam series with spots of silt and gravel.  Rootstock is Teleki 5C on 6 x 12 ft. spacing.  This year the wine was a blend of 68% Cabernet Sauvignon, 16% Cab Franc and 16% Zinfandel.

Tech Details:

· Total acidity:    5.7 g/L

· pH:    3.72

· RS    1%

-Alc. by Volume:   14.5% 

FERMENTATION AND AGING: The fruit was sorted in the vineyard and on the crush-pad then gently crushed into small fermenters.   We let the juice ferment on the skins for 14 days after inoculation using ICVD254 yeast.  The wine went through a combination of punch-downs and pump-overs twice daily during this period.  After pressing, the wine was racked into 60% new French and 10% new American oak barrels and left to age for 24 months.  During this time, native malolactic fermentation occurred.  This wine was bottled filtered.

CHARACTERISTICS:  On the nose, pleasing aromas of black cherry, vanilla bean, thyme, ground nutmeg and cacao. On the palate, it approaches with dense, but soft tannins and a full mouthfeel. The flavor envelop the pallet gracefully with plum, Bosch pear and black tea. This wine is a straightforward stunner. A flavorful finish is generous with lingering notes of brambleberries.